Golden Krust Caribbean Restaurant

Observed the 2024 permit posted in public view. Advised PIC a current Food Service permit shall be posted in public view at all times. Advised PIC to obtain 2025 permit and post in public view.

Observed establishment reusing plastic ice bags for multiple food products. Advised PIC that single service and single-use articles may not be reused, Advised PIC to cease using single-service plastic bags and utilize a food grade container.

Observed back door near the restrooms propped open when not in use. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. Advised PIC close back door when not in use.

Observed 2024 permit posted in public display. Advised PIC post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed accumulation on shelving in main kitchen area near warmer. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple bins stored on floor in walk-in-freezer. Advised PIC food shall be protected from contamination by storing the food: in a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor.

Observed sanitization bucket at front-food service measuring 200 ppm CL concentration. Advised PIC cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC corrected concentration to 50 ppm.

Observed visible light entry at backdoor leading to the outside in main lobby. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors.

Observed multiple dishes wet stacked on storage rack. Advised PIC after cleaning and sanitizing, equipment and utensils: shall be air-dried or used after adequate draining before contact with food.

Observed multiple exterior non-food contact portions of bins with debris and residues, in need of cleaning. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Upon arrival, observed food handler filling sanitizer bucket at front-food service handsink. Advised PIC a handwashing facility may not be used for purposes other than handwashing. COS: Had food handler cease filling bucket at front-food service handsink.

Observed 0 ppm CL sanitization concentration at 3-compartment sink actively being used to sanitize dishes. Advised PIC a chlorine solution shall have a minimum concentration (50-100) ppm. COS: Had PIC correct sanitization concentration and properly wash-rinse-sanitize dishes.

Observed raw oxtail thawing on rack at room temperature. Advised PIC time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water. COS: Had PIC move oxtail to cooler for proper thawing.

Observed blood dripping from raw oxtail on top of box of potatoes on rack. Advised PIC Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS: Had PIC remove potatoes from contaminated box, thoroughly wash, and place in clean container.

Observed visible light entry at backdoor leading to the outside in main lobby. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors.

Observed bowls being used as scoops inside of various foods: GK seasoning, curry powder, onion powder, all-in-one seasoning. Advised PIC scoops shall be in the food with their handles above the top of the food and the container.

Upon Arrival, observed lone front-food service handler service customers proceed to register and then back to serving customers (barrier method: utensils) without handwashing step in-between. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles, After engaging in other activities that contaminate the hands. CA: Discussed with food handler change of tasks and when to wash procedure.

Observed multiple TCS foods (brown stew chicken, curry chicken, white rice, curry chicken, oxtail, fried chicken) improperly hot holding below 135F for less than 4 hours in multiple areas throughout the kitchen. Advised PIC Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: Had PIC reheat all out of temperature items.

Observed pot of red beans prepared 5:15 am on 4/22/24 in walk-in-cooler exceeding 6-hour cooling time, did not reach 41F or below. Advised Cooked time/temperature control for safety food shall be cooled: Within 2 hours from 135°F (57°C) to 70°F (21°C); and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Had PIC discard pot of red beans.

Upon Arrival, Observed chicken soup cooling at room temperature on counter. Advised PIC cooling shall be done rapidly under refrigeration, loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC move chicken soup to WIC for proper cooling.

Observed visible light entry at backdoor leading to the outside in main lobby. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors

Observed torn gasket seal on warmer cabinet at front-food service. Advised PIC 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule; equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed sanitization concentration at the 3 compartment sink measuring above 100 ppm Cl. Advised PIC that the sanitization concentration for chlorine based sanitizer shall range between 50-100 ppm Cl. COS: PIC diluted solution to 100 ppm Cl.

Observed sanitizer at 3 compartment sink less than 50 ppm chlorine. Advised PIC of the appropriate concentration levels for chlorine is between 50-100 PPM. COS- PIC added bleach and read 100 ppm chlorine.

Observed employee beverages stored on shelf in walk in cooler. Advised PIC that a designated area is needed for personal belongings. COS-drinks were removed.